Sunday, November 9, 2014
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Marmalade Season
Seville oranges are in and I bottled up 3.5 kilos of very dark thick cut Oxford style marmalade last weekend. I used Delias long slow cooking method to achieve the requisite depth of colour. Mine looks a good deal darker than that pictured on her site and it makes your teeth curl - in a good way. If I get energetic this weekend I may try making another batch of a lighter more syrupy sort. I have just found this recipe in my Friends of the Glencoe Museum cookbook:
Marmalade for an Invalid
Put into a steamer and steam over water 2 lbs. Seville Oranges until the rinds are tender. Remove the rind and shred finely. Mash the oranges, remove the pips and any coarse bits, measure the pulp and rinds and add 1 lb. of wild bee honey. Cook very slowly, just to the boil, for about three quarters of an hour. Put in glasses or jars and cover with parchment, preferably pigs parchment.
*World Marmalade Festival takes place this year on February 14th! (in Cumbria)
Marmalade Season
Marmalade for an Invalid
Put into a steamer and steam over water 2 lbs. Seville Oranges until the rinds are tender. Remove the rind and shred finely. Mash the oranges, remove the pips and any coarse bits, measure the pulp and rinds and add 1 lb. of wild bee honey. Cook very slowly, just to the boil, for about three quarters of an hour. Put in glasses or jars and cover with parchment, preferably pigs parchment.
*World Marmalade Festival takes place this year on February 14th! (in Cumbria)
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